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Louis Jadot Pommard 2014

Pinot Noir from Pommard, Cote de Beaune, Cote d'Or, Burgundy, France
  • W&S91
  • WE90
13% ABV
  • BH91
  • RP90
  • BH91
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13% ABV

Winemaker Notes

Louis Jadot Pommard is a firm, fill bodied wine that is neverthelessexceptionally round and generous, with a soft, fruity depth of character and a bouquet suggestive of raspberries.The cuisine capable of honoring Pommard wine has to be quite spicy with a strong flavor: hare, pheasant, entrecote steak in wine, or cheeses like Epoisses, Livarot, and Pont l'Eveque.

Blend: 100% Pinot Noir

Critical Acclaim

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W&S 91
Wine & Spirits
This smells remarkably aristocratic for a village wine, with scents of pressed white flowers, strawberries and earth. It’s silky and tense, falling a little short after that beautiful aroma, ending relatively lean for a Pommard. Give it time in the cellar and the fragrance may lengthen through the finish.
WE 90
Wine Enthusiast
A blend of grapes from different growers, this is a structured, firm wine. It has a core of drying tannins as well as the bright fruitiness of the vintage. As it develops, that fruit will grow richer and fuller yet always maintaining a crisp edge. Drink from 2019.
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Louis Jadot

Louis Jadot

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Louis Jadot, Pommard, Cote de Beaune, Cote d'Or, Burgundy, France
Video of winery
The House of Louis Jadot has been producing exceptional Burgundy wines since its founding in 1859 by Louis Henry Denis Jadot. For the past 150 years Louis Jadot has continued as one of the great names of Burgundy and has gained international reputation for its superb red and white Burgundy wines. Louis Jadot is not only one of the largest producers of estate Burgundies of the Cote d'Or, it is one of the most celebrated exporters of premium Burgundies, owning close to 140 acres of vineyards from 24 of the most prestigious sites in Burgundy.

Some of the darkest, deepest and sturdiest Pinot noir of Burgundy, Pommard is one of the two villages in Côte de Beaune—along with Volnay—that is recognized for its impressive Pinot noir. While it can’t boast any Grands Crus vineyards, its extraordinary Premiers Crus vineyards are aplenty.

Les Pézerolles, Les Épenots, Clos des Épeneaux, Les Chanlins, Les Jarolières, Les Fremiers and particularly Les Rugiens are among the most outstanding Premiers Crus.

The best Pommards will be concentrated in flavors such as black cherry, blackberry and dark chocolate, have dazzling aromas of violets, menthol or wild herbs and a firm and powerful finish. They typically demand some time in the bottle to reach their peak.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

CGM34420_2014 Item# 223685